What is the Eighth Street Mess?
Cookbook shelves, magazines, heck, practically the whole internet exists to sell you the prettiest, glossiest, most stylized version of food. And that’s awesome! Beautiful images and stories make us excited to get in the kitchen – but what happens when we get there?
We discover pretty quickly: nobody has a perfect kitchen and nobody is a perfect cook.
I’m here to share my kitchen adventures with you – to prove it’s ok to not get it right all the time, and, in the process, show you how to change the way you think about food so you can be a better, faster, more intuitive cook. In the grand scheme of things, it doesn’t matter if dinner is ready exactly at 6:00 (or even if dinner is edible: GrubHub exists, and so does PB&J). What matters is how you get there, and if you enjoyed yourself along the way.
I send out a newsletter every Friday filled with all the things I’ve been loving – articles from around the Web, recipes we’re still talking about, and maybe some ideas to get your weekend cooking off on the right foot.
It’s the only thing I’ll use your email for (pinky swear), and it’s easy to unsubscribe right at the bottom if you get tired of me.
If that sounds good to you, sign up right here and I’ll see you next week!
Still want more? You can also come hang with me on Patreon. You’ll get access to content 24 hours before everyone else, plus some other goodies – like copies of my grocery list and menu plan.
The Writer, Kitchen Manager, and, y’know, Everyone Else
A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. Do not, under any circumstances, leave her unattended at a restaurant supply store.
Jessi loves bourbon, blue cheese, tomatoes, ice cream, and any recipe she hasn’t tried yet. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.
Get in Touch
For business inquiries ONLY, you can reach me at email@example.com.
If you have a question related to a recipe or post, it’s best to leave a comment – I’ll definitely see that first.
For everything else, drop me a line below. It goes directly to me, and I’ll get back to you as soon as I can.